Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!
ll eight cans of soup.
Add chicken broth, tomatoes, salsa, chilies, onion
n a large soup pot over medium heat. Place chicken in the
Mix together well the cream of chicken soup and chicken broth.
Cook the rice according to directions and then mix into soup.
Stir in chicken.
Salt and pepper to taste.
Heat and serve.
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5 minutes. Pour in chicken broth. Stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, or until chicken is no longer pink and soup is hot.
In large pot, bring chicken, broth, soup, pepper and poultry seasoning to
Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Combine undrained tomatoes and chicken broth in large sauce pan.Boil; add diced cooked chicken.
Reduce heat; cook 7 minutes.
Add in prepared beans and rice; heat through. Spoon into bowls.
Top with cheese and tortilla chips.
Cut egg in flour until small pea size.
Bring chicken broth to a boil.
Slowly stir in rivals in hot broth.
Turn heat down to low; simmer until thickened and rivals are done.
Serves 6 to 8.
In large saucepan, stir together chicken broth, chicken, frozen peas and carrots, onion and pepper.
Bring to boil.
Stir in uncooked noodles.
Reduce heat.
Cover and simmer about 10 minutes or until noodles are tender.
Barely cover chicken with water and cook on
In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 25 to 30 minutes. Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 30 (1 1/2 cup servings).
In large pot, combine water, chicken broth, soup, chicken, carrots, onion, vermouth, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 20 minutes.
Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 10 (1 1/2 cup) servings.
In large stockpot (12-quart capacity) combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer uncovered for 30 minutes, stirring occasionally.
Add broccoli; simmer an additional 5 to 10 minutes or until broccoli is crisp-tender. Serve with Parmesan cheese.
Makes 30 (1 1/2 cup) servings.
In large pot, combine water, chicken broth, soup, chicken, onion, carrots, vermouth, garlic, basil and oregano.
Bring to a boil and add tortellini.
Simmer, uncovered, for 30 minutes.
Add broccoli and simmer for an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Serves 10.
b>chicken in single layer in casserole.
In large bowl, combine soup
Place frozen chicken breasts in bottom of crock
Saute the onions and garlic in butter using a medium-sized pot. Add salt to encourage sweating.
Once everything looks wilty, mix in the dried herbs and add the broth. Simmer on medium for about 5 minutes or so.
Add the frozen peas and let the soup cook through for about 5 minutes.
Add sour cream or yogurt, if using.
Blend with an immersion blender, taste and adjust seasonings, if necessary.
Sprinkle with a bit of nutmeg and serve in bowls.
For Vegetarian omit the chicken broth and use Vegetable broth.
OR THE SOUP:
While tortilla strips bake, bring chicken, broth, 2 onion